Dark Chocolate Quinoa Crisps (Printable)
Crispy toasted quinoa meets rich dark chocolate in these bite-sized, naturally gluten-free treats perfect for any occasion.
# What you need:
→ Crisps
01 - 1 cup cooked quinoa, thoroughly dried and cooled
02 - 7 oz dark chocolate (70% cocoa or higher), chopped
03 - 1/4 tsp sea salt
→ Optional Add-Ins
04 - 2 tbsp chopped toasted nuts (almonds, hazelnuts)
05 - 2 tbsp shredded coconut
# Directions:
01 - Preheat the oven to 340°F and line a baking sheet with parchment paper. Spread the cooked, dried quinoa evenly on the sheet and bake for 15 minutes, stirring once halfway, until dry and crisp. Let cool completely.
02 - Place the chopped dark chocolate in a heatproof bowl over a pot of simmering water using the double-boiler method, or microwave in 30-second bursts, stirring until smooth.
03 - Mix the cooled, toasted quinoa into the melted chocolate until well coated. Add sea salt and any desired add-ins such as toasted nuts or shredded coconut.
04 - Drop heaping teaspoons of the mixture onto a parchment-lined tray, shaping into small rounds. Space slightly apart to prevent sticking.
05 - Refrigerate for 30 minutes, or until fully set and crisp to the touch.
06 - Enjoy immediately or store in an airtight container at room temperature for up to 1 week for optimal freshness.
# Expert Tips:
01 -
- The salty-sweet combo hits that perfect afternoon craving spot
- They come together faster than you can preheat your oven
- Gluten-free friends never have to ask whats in them
02 -
- Rush the drying step and these will turn soft and disappointing instead of crunchy
- Chocolate that seizes cannot be saved—take it slow and low
03 -
- Room temperature chocolate melts more evenly than cold from the fridge
- A silicon mat works even better than parchment for easy removal